Step 1

For the mushrooms, stir together all the ingredients (apart from the mushrooms) and ½ tsp sea salt flakes in a large mixing bowl. Season with black pepper.

Step 2

Shred the mushrooms with a fork by holding the ‘neck’ of the mushroom and scoring the length of the body with the tines of a fork. Turn the mushroom and work around it, then tear the shredded mushroom into long pieces and the cap into small pieces.

Step 3

Mix the mushrooms into the marinade and leave for 5 minutes (or up to 5 hours, covered, in the fridge).

Step 4

Preheat the barbecue with the coals banked to one side for indirect cooking. For the slaw, combine the cabbage, salad onions, coriander and lime juice. Season and mix well. Cover and set aside. Remove the skin from the pineapple with a sharp knife and cut the flesh into 1cm slices. Barbecue over a direct heat (directly above the coals) on both sides, for 4-5 minutes in total, until bold char marks develop. Grill the chilli in the same way, turning often, until it starts to blacken on all sides. Chop the grilled pineapple into 0.5cm dice and fold through the slaw. Deseed and finely chop the chilli, then stir into the slaw. Taste and adjust the seasoning.

Step 5

Tip the mushrooms and their marinade into a foil or flameproof dish and cover with foil. Cook on the barbecue over an indirect heat for 10-15 minutes, stirring halfway through.

Step 6

Warm the tacos on the barbecue and keep warm under a clean tea towel. Lay out bowls of the mushroom mixture, the slaw, all the toppings, and some lime wedges, then let everyone fill their own tacos.